This cranberry chicken is super easy to make in your slow cooker! Just mix chicken, savory spices, and sweet cranberry sauce, then let it cook until tender and tasty.
You’ll love how the chicken practically falls apart with a fork! I like to serve it over rice. It makes for a cozy dinner that will warm your heart and your belly! 🍽️
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs add flavor and stay juicy during cooking, which is perfect for slow cooking. However, you can use boneless chicken thighs if you prefer less fat. Chicken breasts can also work but may dry out more easily.
Cranberries: Fresh cranberries provide a tart punch, but if you can’t find them, try using frozen cranberries or even dried cranberries for a different texture. Just keep in mind that dried ones are sweeter, so adjust the sugar accordingly.
Cranberry Sauce: Store-bought whole berry cranberry sauce works great here. If you’re feeling adventurous, you can make your own with fresh cranberries, sugar, and water for a homemade twist. This can enhance the taste fresh ingredients bring!
Soy Sauce: Regular or low-sodium soy sauce adds depth. For a gluten-free version, go for tamari or coconut aminos. I recommend trying a little bit of Worcestershire sauce if you want more umami flavor, though keep it subtle.
How Do I Ensure the Chicken is Tender and Flavorful?
The key to tender chicken lies in the slow cooking process. Follow these steps for the best results:
- Start with good quality chicken. Fresh chicken will yield the best flavor and texture.
- Make sure to season the sauce well; the flavors infuse into the chicken during cooking.
- Keep the slow cooker covered throughout the cooking process to retain moisture and heat.
- Avoid overcooking. Check the chicken around the 6-hour mark on low or 3-hour mark on high for doneness to prevent it from drying out.
By following these tips, your cranberry chicken should come out tender and full of flavor every time!
Delicious Slow Cooker Cranberry Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
For the Cranberry Sauce:
- 1 cup fresh cranberries (plus extra for garnish)
- 1 cup whole berry cranberry sauce (or homemade cranberry sauce)
- 1/4 cup brown sugar
- 2 tablespoons soy sauce or tamari
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1-2 sprigs fresh thyme (plus extra for garnish)
How Much Time Will You Need?
This delicious slow cooker cranberry chicken will take about 15 minutes of prep time. Then, let it cook in the slow cooker on low for 6-7 hours or on high for 3-4 hours. By the end, you’ll have a wonderful meal ready to serve!
Step-by-Step Instructions:
1. Mix the Sauce:
Start by mixing together the cranberry sauce, brown sugar, soy sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper in a small bowl. Stir until everything is well combined. This mix will give your chicken a delightful sweet and tangy flavor!
2. Prepare the Chicken:
Take your bone-in chicken thighs and place them at the bottom of the slow cooker. Pour the cranberry sauce mixture evenly over the chicken, ensuring it covers all the pieces. Then, scatter the fresh cranberries and thyme sprigs around and atop the chicken for added flavor.
3. Cook the Chicken:
Cover the slow cooker with its lid. If you’re cooking on low, set it for 6-7 hours. If you’re in a bit of a hurry, you can set it on high to cook for about 3-4 hours. Your chicken is done when it’s tender and has reached an internal temperature of 165°F (75°C).
4. Finish Up:
Once the chicken is cooked, carefully remove the thyme sprigs. Spoon some of that luscious sauce over the chicken to coat it beautifully for serving.
5. Serve and Enjoy:
Dish out the cranberry chicken onto plates and garnish with extra fresh cranberries and thyme sprigs if you like. This dish pairs wonderfully with rice or mashed potatoes, perfect for soaking up that delicious sauce!
Enjoy your flavorful and juicy slow cooker cranberry chicken—sweet, tangy, and perfectly tender!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can use frozen chicken thighs! However, it’s best to thaw them first for even cooking. You can thaw them overnight in the refrigerator or place the sealed package in cold water for a quicker option. Just make sure they’re fully thawed before adding them to the slow cooker!
How Can I Sweeten or Adjust the Tartness of the Sauce?
If you find the sauce too tart, you can increase the brown sugar a tablespoon at a time. Alternatively, add a bit of honey or maple syrup for sweetness. If it’s too sweet, a splash of soy sauce or a squeeze of lemon juice can help balance the flavors.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prep the sauce and chicken in the slow cooker insert, cover it, and store it in the fridge for up to 24 hours before cooking. Just take it out about 30 minutes before you plan to start cooking to let it come to room temperature before cooking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze the chicken and sauce in a freezer-safe container for up to 3 months. To reheat, thaw in the fridge overnight and warm gently in a microwave or on the stovetop.